CULTURED MILK PRODUCT AND ITS PRODUCTION METHODS Russian patent published in 2015 - IPC A23C9/12 A23C9/133 

FIELD: food industry.

SUBSTANCE: method involves milk mixture preparation by way of its sequential standardisation in terms of fat, protein and pH, homogenisation, pasteurisation at a temperature of 90-100°C with maintenance at the pasteurisation temperature during 5-10 minutes. Then the produced mixture is cooled to a temperature equal to 4-6°C; the starter is introduced; the mixture is stirred. The milk mixture is heated in the process of supply into the container to the ripening temperature; the mixture packed into the container is maintained at the ripening temperature till pH level is equal to 4.3-4.6 and cooled at a rate of 0.1-1.0 deg/min to the storage temperature. One may sequentially introduce fruit-and-berry additive and heated milk mixture into the container.

EFFECT: invention allows to stabilise structural-and-mechanic and organoleptic properties of the product, improve taste and ensure the product preservation without quality loss during the whole time of packing, achieve high microbiological pureness of the ready product, ensure the ready product quality stability during the whole storage life, reduce milk raw material losses and enhance consumer and taste properties of the ready product.

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